Louisiana BBQ shrimp

1 lb unpeeled shrimp
1 clove garlic
2 Tbl Worcestershire sauce
1 Tbl hot sauce
white wine
1 lemon
1 stick cold butter
French bread
seasoning blend
1 Tbl Hungarian sweet paprika
1 Tbl cracked black pepper
3/4 Tsp garlic powder
1/4 Tsp onion powder
1/2 Tsp ground cayenne pepper
1/2 Tsp ground thyme
salt to taste
Halve the lemon. Combine the contents for the seasoning blend into a bowl. Mix well. Chop the garlic finely. Cut the butter into 8 pieces.

Place the shrimp, Worcestershire, hot sauce, seasoning blend, garlic and 1 Tbl of white wine into a heavy, 12-inch frying pan. Squeeze the juice from the lemon over the shrimp, then add the rinds to the pan. Over high heat, stir and turn the shrimp - delicately - with a rubber spatula.

After about 2 minutes of cooking, the shrimp will begin to turn pink, indicating they are half-way finished. Add 2 Tbl wine to the pan (if necessary). Reduce the heat to medium-high and continue cooking. Gradually, add the cold butter, piece by piece, to the pan. Swirl the butter until well-incorporated into the liquid. The sauce will take on a reddish-brown creaminess as it develops. (Do not overcook the shrimp.) Pour the shrimp and sauce into a large, shallow bowl. Mop up the rich, spicy sauce with thickly cut, French bread.